Try this Skillet Chicken Pot Pie recipe, or contribute your own.
Suggest a better description1. Preheat oven to 450°F.
2. Remove pie crust from package and unroll onto a non-stick baking sheet. Bake 8 minutes or until golden.
3. Meanwhile, combine the remaining ingredients in a large, 12-inch skillet. Bring just to a boil over medium-high heat. Reduce heat and simmer 7 to 9 minutes or until heated, stirring occasionally.
4. Remove skillet from heat, place baked crust on top of the chicken mixture before serving.
NOTE: To lighten fat and sodium, use reduced-fat varieties of soup, cream cheese, and milk and use the no salt added varieties of Del Monte vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 serving (482g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 580 | ||
Calories from Fat: 211 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 76.4mg | 24 % | |
Sodium 1128.7mg | 39 % | |
Potassium 1176.7mg | 31 % | |
Total Carbohydrate 62.3g | 18 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 54.7g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 580
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